These paleo cinnamon rolls combine blanched almond flour and tapioca flour for a soft, chewy texture with maple cinnamon filling and dairy-free glaze. Completely grain-free and made in one bowl.
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In a large mixing bowl, combine the almond flour, 1 cup tapioca flour, 1/4 cup coconut flour, baking soda, baking powder, and salt. In a measuring cup, combine the melted butter, water, apple cider vinegar, maple syrup and vanilla and stir.
Pour the liquid ingredients into the dry and stir until fully combined. Add the egg and continue to mix. Lastly, add in the second part of the tapioca (1/4 cup) and coconut flour (2 Tbsp). Mix until well combined - dough will be sticky.
Chill dough for 15 minutes. At this point it should be firm enough to handle with some help from extra tapioca!
Sprinkle about 1 tbsp tapioca over a large piece of parchment paper, placed on either a large cutting board or baking sheet (so you can transport dough to fridge easily!), then place dough in the center.
Sprinkle more tapioca on your hands and top of dough to help press dough into rectangle, about 10 x 7”. I find that using the heel of my hand to work the dough into this shape is most efficient.
Once dough is spread, whisk together maple syrup and cinnamon and brush all over dough, then sprinkle more cinnamon and the raisins/dates over the top.
Roll dough on the long side (so your roll is wide, about 10”. Use the parchment paper that’s underneath to help you carefully roll dough as tightly as possible. You won't be rolling the parchment WITH the dough, but rather using it to guide the dough so you don't have to touch it. Because dough can be sticky, you may want to chill again before rolling if you find dough sticking to parchment paper.
Once rolled, gently seal the end and chill the roll in the freezer for 10-15 minutes (it will have softened a lot at this point) so you can easily cut it.
While dough chills, preheat your oven to 350 degrees and line a large baking sheet with parchment paper.
After chilling, cut 1/2” off each end of roll and discard. Then cut into 1 1/2 inch sections, place each one flat side down on a parchment lined baking sheet
Bake in the middle rack of preheated oven for 20 minutes or until just done and beginning to brown on top.
In a small saucepan, bring coconut cream and maple syrup to a boil. Lower heat, allow to boil/simmer, stirring occasionally for 5-10 mins until syrupy (like sweetened condensed milk). Then, stir in vanilla and salt. It will thicken as it cools. Allow it to cool, or refrigerate before using.
Prior to serving (cinnamon rolls should be served still warm) drizzle topping over rolls with a spoon. You can also add chopped nuts if desired - enjoy!
Store baked rolls in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days. Reheat at 325°F for 10 minutes until soft. Unbaked rolls can be frozen on a baking sheet, then transferred to a freezer bag for up to 3 months; bake from frozen, adding 10–15 minutes.
Yes. The recipe explicitly allows ghee or coconut oil as 1:1 substitutes for melted grass-fed butter.
Hot water can damage the almond and coconut flours, and may prevent the melted butter or oil from staying liquid. Warm water (around 110°F) keeps the fat melted without harming the flours.
The dough should come together and be workable enough to press flat. Use extra tapioca flour to prevent sticking, and dust your work surface generously.
Yes. Assemble the rolls, cover, refrigerate overnight, then bake from cold (add 5–10 minutes to bake time). Or bake fully, cool, wrap, and reheat at 325°F for 10 minutes.
Yes. The raw apple cider vinegar reacts with the baking soda to help the dough rise and achieve the proper texture and crumb.
